Source:

Lisa

Serves/Makes:4 or more

Ingredients

• 2 tsp (10 ml) finely minced garlic
• 1 tbsp (15 ml) soy sauce
• 2 tbsp (30 ml) brown sugar, packed
• 1/4 tsp (1 ml) ground allspice
• 1/4 tsp (1 ml) cayenne
• 1/2 tsp (2 ml) salt, or to taste
• 4 lbs (1.8 kg) to 4-1/2 lbs (2 kg) picnic shoulder, rind removed (trimmed weight)
• 2-1/2 cups (600 ml) beer
• 2 bay leaves
• 6 cups (1425 ml) tightly packed, sliced onion
• 2 tbsp (30 ml) cornstarch dissolved in 3 tbsp (45 ml) water

Preparation

• In a small bowl, make a paste by mashing together the garlic, soy sauce, sugar, allspice, cayenne, and salt.
• Rub into the picnic shoulder.
• Pour the beer into the cooker and add the bay leaves.
• Set the rack in place.
• Place half the onions on the rack and set the pork on top.
• Spread the remaining onions over the pork.
• Lock the lid in place and over high heat bring to high pressure.
• Adjust the heat to maintain high pressure and cook for 55 minutes.
• Let the pressure drop naturally or use a quick-release method.
• Remove the lid, tilting it away from you to allow any excess steam to escape.
• Check the pork for doneness with a meat thermometer inserted into the center. It should register 170 degrees (80 C.). If not, lock the lid back in place and return the pork to high pressure for a few more minutes.
• Remove pork to a platter and set aside in a warm place.
• Remove the rack.
• If there is more than 2 cups (475 ml) of sauce, boil vigorously over high heat to reduce.
• Whisk in just enough of the cornstarch solution to thicken the gravy while cooking at a low boil for 2 to 3 minutes.
• Remove the bay leaves, carve the pork, and pour over the gravy.

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